Rice, Asparagus and Cucumber Salad

Rice, Asparagus and Cucumber Salad
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    6 People
  • VIEWS
    209

A vibrant and refreshing rice salad bursting with the crisp flavors of asparagus and cucumber, dressed in a tangy Dijon vinaigrette. Perfect as a light lunch or a flavorful side dish.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Fiber
    4 g
  • Protein
    6 g
  • Saturated Fat
    1 g
  • Sodium
    136 mg
  • Sugar
    5 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 20 mins In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice; return to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 20 minutes. Fluff with a fork and transfer to a bowl. Allow to cool to room temperature.

Image Step 02
02 Step

Recipe View 5 mins While the rice is cooking, prepare the asparagus. Bring a large saucepan of salted water to a boil. Add the asparagus and cook until tender-crisp, about 1 minute. Drain immediately and rinse with cold water to stop the cooking process. Cut the asparagus into 1-inch pieces. Add the asparagus, cucumber, and green onions to the cooled rice.

Image Step 03
03 Step

Recipe View 30 mins In a small bowl, whisk together the Dijon mustard, sugar, white wine vinegar, dry mustard, and vegetable oil until well combined. Stir in the chopped fresh dill. Cover the salad and the dressing separately and refrigerate until chilled, at least 30 minutes.

Image Step 04
04 Step

Recipe View 5 mins Just before serving, pour the dressing over the salad and toss gently to coat. Season with salt and freshly ground black pepper to taste. Line a large bowl with butter lettuce leaves and mound the salad in the bowl. Garnish with fresh dill sprigs, if desired, and serve immediately.

For a nuttier flavor, try using brown rice instead of white rice. Adjust cooking time accordingly.
Feel free to add other vegetables like bell peppers, cherry tomatoes, or snap peas to the salad.
If you don't have fresh dill, you can substitute 1 teaspoon of dried dill weed.
The salad can be made a day ahead of time. Just add the dressing right before serving to prevent the lettuce from wilting.

Kamille Mayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 69 Ratings)
Total Reviews: (4)
  • Peggie Ruecker

    Simple and delicious! I'll definitely be making this again.

  • Deonte Parisian

    I added some grilled chicken to make it a complete meal. It was delicious!

  • Haley Stamm

    I made this for a potluck and it was a hit! Everyone loved it and asked for the recipe.

  • Ignacio Emmerich

    This salad is so refreshing and easy to make! I love the combination of the rice, asparagus, and cucumber. The dressing is perfect!

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